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1841
Discerning Wine Astringency Sub-Qualities by Tribological Approaches in a Model System—What Is the Role of Saliva?
Published 2020-01-01Subjects: “…wine astringency…”
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1842
Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches
Published 2023-11-01“…Abstract The consumption of red wine induces headaches in some subjects who can drink other alcoholic beverages without suffering. …”
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1843
Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties
Published 2020-08-01“…In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. …”
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1844
Workflow to Investigate Subtle Differences in Wine Volatile Metabolome Induced by Different Root Systems and Irrigation Regimes
Published 2021-10-01“…To allow for a broad survey of subtle metabolic shifts in wine caused by rootstock and irrigation, an integrated metabolomics-based workflow followed by quantitation was developed. …”
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1845
Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation
Published 2023-09-01Subjects: “…chardonnay wine…”
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1846
Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle
Published 2020-09-01Subjects: Get full text
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1847
Dairy and Wine Industry Effluents as Alternative Media for the Production of <i>Bacillus</i>-Based Biocontrol Agents
Published 2022-11-01“…This study suggests two valorization routes for whey as dairy industry effluent and flotation wastewater from the wine industry through microbial conversion to biocontrol agents as value-added products. …”
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1848
Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines
Published 2023-07-01Subjects: “…Malvazija istarska wine…”
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1849
Beef Tea, Wine Whey or Calf’s Foot Jelly? Invalid and Convalescent Cookery in Twentieth-Century Ireland
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1850
Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method
Published 2021-02-01Subjects: “…wine aroma…”
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1851
Assessment of Spontaneous Fermentation and Non-<i>Saccharomyces</i> Sequential Fermentation in Verdicchio Wine at Winery Scale
Published 2022-08-01Subjects: Get full text
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1852
Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation
Published 2023-04-01“…Digital control systems are well established in many industries and could find application in the wine sector. Of critical importance to red wine quality, the efficient and targeted extraction of polyphenols from red grape solids during alcoholic fermentation could be a focus for automation. …”
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1853
Identification of the Rice Wines with Different Marked Ages by Electronic Nose Coupled with Smartphone and Cloud Storage Platform
Published 2017-10-01Subjects: “…rice wine…”
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1854
Enhancing employee wellbeing and happiness management in the wine industry: unveiling the role of green human resource management
Published 2024-04-01Subjects: Get full text
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1855
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1856
Rapid Trace Detection of Sulfite Residue in White Wine Using a Multichannel Colorimetric Nanozyme Sensor
Published 2023-09-01“…The developed method was successfully applied to the detection of actual samples of white wine with good accuracy and recovery. Compared to traditional methods, this colorimetric sensor produces similar detection results but significantly reduces the detection time. …”
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1857
Decoding the Italian Wine Market: A Quantitative Macro-Economic Examination of Price and Expert Rating Influences
Published 2024-02-01“…Wine Business Journal…”
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1858
Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (<i>Plinia jabuticaba</i>) Wine and Derived Extracts
Published 2023-02-01“…The alcoholic fermentation of jabuticaba berries (<i>Plinia</i> spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents. …”
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1859
Sustainable Economy and Development of the Rural Territory: Proposal of Wine Tourism Itineraries in La Axarquía of Malaga (Spain)
Published 2021-03-01Subjects: Get full text
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1860
Antarctic aldehyde dehydrogenase from Flavobacterium PL002 as a potent catalyst for acetaldehyde determination in wine
Published 2022-10-01“…Analysis of acetaldehyde as a relevant quality indicator of wine is one example of application that could benefit from using low-temperatures operating catalysts. …”
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